Candied Cherry, Date, and Pistachio Biscotti
 
Makes 14
Ingredients
  • 1 cup (200 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 3 tablespoons (45 grams) cherry brandy
  • 1 teaspoon (4 grams) vanilla extract
  • Candied Cherries (recipe follows)
  • ½ cup (64 grams) chopped dates
  • ½ cup (57 grams) chopped pistachios
  • 4 large eggs (200 grams), divided
  • 2¾ cups (344 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon (5 grams) water
  • 2 tablespoons (24 grams) turbinado sugar
  • 1 tablespoon (9 grams) sea salt
Instructions
  1. In a large bowl, stir together granulated sugar, melted butter, cherry brandy, and vanilla. Add Candied Cherries, dates, pistachios, and 3 eggs (150 grams), stirring to combine.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. On a lightly floured surface, shape dough into a 14x8-inch rectangle. Place on an ungreased baking sheet.
  5. In a small bowl, whisk together 1 teaspoon (5 grams) water and remaining 1 egg (50 grams). Brush egg wash onto dough. Sprinkle with turbinado sugar and sea salt.
  6. Bake until pale golden, about 30 minutes. Carefully transfer loaf to wire racks to let cool for 15 minutes. Using a serrated knife, cut loaf into 1-inch slices. Return to baking sheets, cut side down. Bake until golden, about 15 minutes more, turning slices halfway through baking. Transfer to wire racks to let cool completely. Store in an airtight container for up to 4 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/candied-cherry-date-pistachio-biscotti/